Pumpkin Coffee Cake

If you’re looking for a cozy and comforting dessert that captures the essence of fall, look no further than this Vegan Pumpkin Coffee Cake. This delightful treat is not only moist and flavorful, but it also has that perfect balance of spices that will warm your heart. Whether you’re hosting a family gathering or simply enjoying a quiet evening at home, this cake pairs beautifully with a cup of hot coffee or tea.

What makes this pumpkin coffee cake even more special is how easy it is to prepare. With simple ingredients and straightforward steps, you’ll have a delicious cake ready to share in no time! Trust me, once you take a bite, you’ll understand why this recipe has become a favorite in my kitchen.

Why You’ll Love This Recipe

• Deliciously Spiced: The blend of pumpkin pie spice adds a warm flavor that’s perfect for the season.
• Easy Preparation: With just a few simple steps, anyone can whip up this delightful cake.
• Family-Friendly: Kids and adults alike will love this moist cake—perfect for any occasion!
• Make-Ahead Option: Bake it ahead of time and enjoy it for breakfast or dessert throughout the week.
• Satisfying Texture: The crunchy streusel topping brings an enjoyable contrast to the soft cake beneath.

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that you likely already have in your pantry. Let’s gather what we need for our delicious Vegan Pumpkin Coffee Cake!

For the Cake:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons pumpkin pie spice
• 1 cup granulated sugar
• 1 cup pumpkin pureé
• 1/2 cup neutral flavored oil (I used avocado oil)
• 1 cup unsweetened soy milk
• 2 teaspoons pure vanilla extract

For the Streusel Topping:

• 1/2 cup vegan butter, melted
• 1/2 cup all-purpose flour
• 1 1/2 cups brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tablespoons unsweetened soy milk
• 1/2 teaspoon pure vanilla extract

Variations

One of the best things about this pumpkin coffee cake is its flexibility! Feel free to get creative with these fun variations:

• Add Nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Swap the Milk: Use almond milk or oat milk if you prefer different plant-based options.
• Incorporate Chocolate Chips: Stir in some dairy-free chocolate chips for a sweet surprise!
• Make It a Layer Cake: Double the recipe and layer two cakes with frosting for an impressive dessert.

How to Make Pumpkin Coffee Cake

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees F and lightly grease a 9×13 inch cake pan. This step ensures your cake bakes evenly and doesn’t stick to the pan.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar until well combined. This helps distribute all those lovely flavors throughout the cake.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the pumpkin puree, oil, soy milk, and vanilla until smooth. This mixture adds moisture and richness to your cake.

Step 4: Combine Mixtures

Pour the wet ingredients into your dry ingredient bowl. Stir gently with a spoon until just combined. It’s important not to overmix—this keeps your cake light and fluffy!

Step 5: Prepare the Batter

Pour your batter into the prepared pan. Set it aside while you whip up that delectable streusel topping!

Step 6: Make the Streusel Topping

In a medium bowl, mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice until crumbly. Feel free to use your hands here; it should be nice and crumbly for that perfect topping texture.

Step 7: Bake Your Cake

Sprinkle the streusel topping generously over your batter. Place it in the oven and bake for about 40-45 minutes or until a toothpick comes out clean from the center. The aroma will be irresistible!

Step 8: Add Optional Glaze

If you’d like to elevate your coffee cake even more, mix together powdered sugar with soy milk and vanilla in a small bowl. Drizzle this glaze over your cooled coffee cake before serving.

Step 9: Enjoy!

Share this delightful pumpkin coffee cake with loved ones! Store any leftovers covered at room temperature for about two days or refrigerate for up to five days.

Enjoy every slice of this Vegan Pumpkin Coffee Cake—it’s sure to become a beloved part of your autumn traditions!

Pro Tips for Making Pumpkin Coffee Cake

Creating the perfect Pumpkin Coffee Cake is easier than you think! Here are some helpful tips to ensure your cake turns out wonderfully every time.

• Measure flour correctly: Use the spoon-and-level method to avoid packing too much flour into your measuring cup, which can lead to a denser cake. Fluff up the flour, spoon it into your measuring cup, and level it off with a knife.

• Room temperature ingredients: Allow your soy milk and other wet ingredients to reach room temperature before mixing. This helps them combine more easily, resulting in a lighter texture.

• Don’t overmix: When combining wet and dry ingredients, stir until just combined. Overmixing can lead to a tough cake, so gentle folding is key!

• Check for doneness: Start checking for doneness a few minutes before the suggested baking time by inserting a toothpick into the center. If it comes out clean or with only a few crumbs, it’s ready!

• Cool completely before glazing: Letting the coffee cake cool completely before adding any glaze will prevent it from melting into the cake and losing that delightful drizzle effect.

How to Serve Pumpkin Coffee Cake

Serving Pumpkin Coffee Cake is all about presentation and pairing it with complementary flavors! Whether it’s for breakfast or dessert, here are some delightful ideas.

Garnishes

• Chopped nuts: Sprinkle some toasted walnuts or pecans on top of your coffee cake for added crunch and flavor.
• Cinnamon dusting: A light dusting of cinnamon on top of the glaze adds an inviting aroma and enhances the spiced flavor profile.
• Fresh mint leaves: A sprig of fresh mint not only adds a pop of color but also provides a refreshing contrast to the sweetness of the cake.

Side Dishes

• Coffee or tea: A warm cup of coffee or herbal tea pairs perfectly with this sweet treat; both complement its flavors beautifully.
• Fruit salad: A light fruit salad made with seasonal fruits brings brightness and freshness to balance out the richness of the cake.
• Vegan yogurt: A dollop of dairy-free yogurt on the side offers a creamy texture that contrasts nicely with the fluffy cake and can add a hint of tanginess.
• Pumpkin spice latte: For an extra festive touch, serve alongside a homemade pumpkin spice latte. The flavors work harmoniously together for an ultimate autumn experience!

Enjoy every bite of this vegan delight as you embrace the cozy autumn vibes!

Make Ahead and Storage

One of the best things about this Vegan Pumpkin Coffee Cake is how well it stores, making it perfect for meal prep. You can whip up a batch in advance and enjoy its delightful flavors throughout the week!

Storing Leftovers

• Store leftover coffee cake at room temperature, covered well, for up to 2 days.
• For longer freshness, keep it in the refrigerator for up to 5 days.
• Make sure to wrap it tightly to prevent it from drying out.

Freezing

• Allow the coffee cake to cool completely before freezing.
• Wrap individual slices or the whole cake tightly in plastic wrap, then place in an airtight container or freezer bag.
• It can be frozen for up to 3 months. Just label the container with the date!

Reheating

• To reheat a slice, simply microwave for about 15-20 seconds or until warmed through.
• You can also pop it in a preheated oven at 350°F (175°C) for about 10 minutes if you prefer a crispy texture.

FAQs

Here are some common questions about making this delicious Pumpkin Coffee Cake!

Can I use pumpkin pie filling instead of pumpkin puree in Pumpkin Coffee Cake?

It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that may alter the flavor and texture of your cake.

What makes this Pumpkin Coffee Cake vegan?

This recipe is vegan because it uses plant-based ingredients like unsweetened soy milk, vegan butter, and no eggs or dairy. Enjoy a delicious dessert without any animal-derived products!

Can I make this Pumpkin Coffee Cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend to make a gluten-free version of this delightful coffee cake.

How can I enhance the flavors of my Pumpkin Coffee Cake?

You can add nuts like walnuts or pecans into the batter or sprinkle them on top with the streusel for an added crunch. A dash of maple syrup can also enhance sweetness and flavor!

Final Thoughts

I hope you find joy in making this Vegan Pumpkin Coffee Cake as much as I do! It’s not just a dessert; it’s a warm embrace on a chilly day, perfect for sharing with loved ones over cups of coffee or tea. Whether you’re celebrating autumn or just treating yourself, this recipe is sure to delight your taste buds. Happy baking, and I can’t wait for you to try it!